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I’m mildly addicted to potato rostis – so delicious! Try them with a big plate of tasty veggies smothered in pesto and sprinkled with pine nuts

(Serves 2)

4 potatoes, peeled and grated

Sprinkling of plain flour

Punnet of oyster mushrooms

2 cloves of garlic – finely chopped

Splash of brandy

2 portions of baby carrots

2 portions of tenderstem broccoli

Small handful of pine nuts – Toasted

Dessert spoonful of vegan pesto (I often make my own but Zest do a great one, available from health food shops)

Splash of olive oil

Sea salt and pepper

To make the potato rosti:

Place the freshly grated potato in a clean tea towel and squeeze to remove excess moisture

Season the potato with sea salt and and plenty of freshly-ground pepper

Use a small, flat-bottomed dish (in which to form the rostis) and sprinkle some flour in the bottom of the dish before filling with the rosti mix. Press down firmly with the back of a spoon or your fingers to ensure that the mixture sticks together

Heat a splash of olive oil in a non-stick frying pan and then place the two rostis in the pan

Cook for a few minutes each side until a golden brown colour. (Don’t be tempted to turn them too quickly or the rostis will fall apart)

Ensure that the rostis are cooked all the way through before serving

For the mushrooms:

Heat a drizzle of olive oil up in another pan

Add the finely chopped garlic and gently fry for a few minutes to soften

Fry the oyster mushrooms for a few minutes with a splash of brandy

Season to taste

Carrots and broccoli:

Steam for a few minutes before serving

Pesto sauce:

Mix the pesto with a splash of olive oil and drizzle over the rest of the ingredients, along with the toasted pine nuts before serving